Classic whisky cocktail recipes: Take your pick from Bonded Boulevardier, Old Fashioned or the Sazerac

Whiskey cocktail recipes: Whiskey Sour, by The Collection, Four Seasons Bengaluru

Most whisky connoisseurs will tell you never to ‘dilute’ a fine whisky, that you must drink it neat, or with a few drops of water or ice. But the cocktail revolution is older than you think. The pandemic was one of the biggest sparks for home bars as many of us unleashed our inner mixologist. The 2020s have seen a huge interest in cocktails in India and across the world. The global ready-to-drink cocktails market size was valued at $782.8 million in 2021 (source: Grand View Research). This market is expected to expand at a compound annual growth rate (CAGR) of 13.4 percent by 2030

There’s a lot of debate that surrounds the origins of the word ‘cocktail’. The first mention dates back to 1803 in the US. The first cocktail guide – How to Mix Drinks or The Bon Vivant’s Companion, was published by Jerry Thomas in 1862. The Prohibition Era (1920-1933) was boomtime for cocktails thanks to wine and beer shortages. Many of the classic whisky cocktails have been around for more than a century and have fascinating back stories.

We put the spotlight on 6 classic whisky cocktails that have stood the test of time. You can try fixing these at home or ordering at your favourite bars:

Whiskey Sour (Recipe: Courtesy, The Collection, Four Seasons Bengaluru)

We checked out a range of classic whisky cocktails at the Collection, Four Seasons Bengaluru, one of India’s finest whisky bars. The oldest mention of this classic goes back to the 1870s.

Ingredients: Bourbon Whiskey, 60ml; Lemon juice, 20ml; Sugar syrup, 15ml; Egg white, 15 ml; Angostura bitter, 2 dash

Bring all ingredients together in a shaker with ice and serve in an Old Fashioned glass with a cube and garnish with orange peel

Sazerac (Recipe: Courtesy Gawky Goose, Bengaluru)

The Sazerac bar at The Roosevelt is a hallowed bar in New Orleans. It’s named after an iconic cocktail that involves two chilled old-fashioned glasses that was believed to have been invented in New Orleans.

Ingredients: Rye whiskey, 60 ml; A dash of Angostura bitters; Sugar cube, 1; Absinthe, 10 ml

Chill an old-fashioned glass by filling it with ice. In a mixing glass, soak the sugar cube with the bitters and muddle to crush the cube. Add the rye whiskey and stir.   Discard the ice in the chilled glass.  Rinse it with absinthe: Pour a small amount into the glass, swirl it around, then discard the liquid. Pour the whiskey mixture into the absinthe-rinsed glass. Gently squeeze the lemon twist over the drink to release its essence.  Lay it on the rim as a garnish

Old Fashioned, (Recipe: Courtesy The Collection, Four Seasons Bengaluru)

There’s little doubt that Don Draper in Mad Men revived the interest in this classic cocktail that dates back to 1881. It was believed to have been brought to the Waldorf Astoria in New York by a bartender from the Pendennis Club in Louisville Kentucky, in the heart of Bourbon country. In 2015 the city of Louisville named this as it’s official cocktail and celebrates Old Fashioned Fortnight for two weeks every June.

Ingredients: Bourbon Whiskey, 60ml; Sugar cube, 1; Angostura bitter, 2 dash; Water, 1 bar spoon

Place sugar cube at the bottom of an old fashioned glass. Add bitters, some water, crush the sugar inside the glass, pour whiskey into the glass with ice. Muddle and stir  Garnish with an orange peel (Optional)

Manhattan (Recipe: Courtesy Jim Beam)

Rye whiskey is the preferred whisky of this cocktail that was invented in the Manhattan Club in New York City in the 1870s – hence the name. You can also use Bourbon or Canadian whiskey for the Manhattan.

Ingredients: Jim Beam / Bourbon Whiskey, 60 ml (or 3 parts); Sweet vermouth, 20 ml (or 1 part); Angostura bitter, 2 dashes

Stir all ingredients in a mixing glass with ice and strain into a chilled Martini or coupe glass. Garnish with a lemon peel or cherry

Whisky Highball (Recipe: Courtesy Chivas)

The Japanese can take credit for popularising this simple, classic  cocktail that’s essentially whisky and soda. Many stores sell canned haiborus (the Japanese version of the Highball). This 19th century cocktail became popular during the Prohibition Era; the carbonation and mixers masked the lower quality alcohol.

Ingredients: Chivas 12-year-old or any whisky; Soda, 150 ml

Add whisky into a highball glass. Add 100 ml of soda, then slowly fill the glass to the top with ice. Add another 50ml and stir to make sure it’s mixed. Add a little more ice. Garnish with orange zest.

Bonded Boulevardier (Recipe: Courtesy Jack Daniels)

The Boulevardier has been credited to Erskine Gwynne, an American-born writer who established Boulevardier, a popular magazine in Paris. Jack Daniels credits legendary bartender Harry MacEhlone with popularising this cocktail during his time in Paris. This century-old cocktail is similar to a Negroni and uses Bourbon or Rye whiskey instead of gin

Ingredients: Jack Daniels (or Bourbon whisky), 22 ml;  Sweet Vermouth, 22 ml; Italian aperitif / Campari, 22 ml;  Orange peel

Stir until cold with ice cubes. Strain over a couple of cubes and garnish with a half orange peel.